Russian Cuisine

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  Bef Stroganov

Ingredients

1 tablespoon of powdered mustard
1 tablespoon of sugar, 2 teaspoons of salt
4 to 5 tablespoons of vegetable oil
4 cups of finely sliced yellow onions separated into rings
1 pound of fresh mushrooms, thinly sliced lengthwise
2 pounds of fillet of beef, trimmed of all its fat
1 teaspoon of freshly ground black pepper
1 pint of sour cream


Description
Bef Stroganov, created by a French chef, is a blend of favorite Russian foods ---fine beef, plump mushrooms, yellow onions---served in a spicy sour cream sauce and customarily strewn with crisp straw potatoes. Created in the late 19th Century of a Russian count, bef Stroganov has become one of the famous dishes of this world. The recipe that follows is the classic Russian version. The numerous European and American variations called beef Stroganov do not in any sense reproduce the dish as it originally made.

Method
In a small bowl combine the mustard, 1? teaspoons of sugar, a pinch of salt and enough hot water (perhaps a tablespoon) to form a thick paste. Let the mustard rest at room temperature for about 15 minutes. Heat 2 tablespoons of the oil in a heavy 10- to 12- inch skillet over high heat until a light haze forms above it. Drop in the onions and mushrooms, cover the pan, and reduce the heat to low. Stirring from time to time, simmer 20 to 30 minutes, or until the vegetables are soft. Drain them in a sieve, discard the liquid and return the mixture to the skillet. With a large, sharp knife cut the fillet across the grain into 1/4 inch-wide rounds. Lay each round on a board and slice them with the grain into 1/4-inch-wide strips. Heat 2 tablespoons of oil in another heavy 10- to 12-inch skillet over high heat until very hot but not smoking.Drop in half the meat and, tossing the strips constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned. With a slotted spoon transfer the meat to the vegetables in the other skillet and fry the remaining meat similarly, adding additional oil if necessary. When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and the mustard paste. Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 teaspoon of sugar and reduce the heat to low. Cover the pan and simmer 2 or 3 minutes, or until the sauce is heated through. Taste for seasoning. To serve the dish, transfer the contents of the pan to a heated serving platter and, if you like, scatter straw potatoes over the top

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  Kotlety

Ingredients

meat
onion
pepper
salt
bread
egg
milk
paprica


Method
Chop the onion and add to the meat. Add salt, pepper, and paprica to taste. Break up bread into fine crumbs and moisten with milk. Mix one or two eggs, meat and bread together to get a meat loaf like consistency. Form into egg-like patties and fry in olive oil until completely done.

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  Kurnik (Chicken Pie)

Ingredients

250 g margarine
300 g sour cream
½ tea spoon baking soda
flour – as much as needed for kneading
salt to taste
1 kg chicken
600 g onion
300 g cheese
5 eggs
100g butter


Method
Combine margarine with sour cream and rub them together until they blend. Add flour, salt and baking soda and knead the dough. Let it rest at room’s temperature 20-30 minutes. Then roll it out into a flat layer 0,5 – 1 cm thick wide enough to completely cover the filling with the edges when the dough is placed on a cookie sheet. The filling consists of 3 layers. The first one is the boiled and chopped chicken. It is normally simmered in a covered pan with very little water in it or baked in a glass pot/jar covered with an aluminum foil in an oven. The other layer is shredded onion sauteed in butter. The third layer is coarsely grated cheese. Pour raw eggs over the filling (with the yolks complete, as for fried eggs). Place the yolks on the sides of the kurnik and one yolk – in the center. Cover the filling with the edges of the dough rolled out on a cookie sheet. With your fingers, press the edges together but be careful not to break the yolks. Leave a small hole with an egg yolk in it in the center of the pie and bake in the preheated oven for 45 minutes. Serve it either hot, or cold. You may also cook it with yeast dough.

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  Russian meat balls

Ingredients

1lb Ground beef
1lb Ground veal
1/2c Chopped onion
1/4c Rendered kidney fat
2sl Break, soaked in milk,squeezed dry
2ts Salt, ground pepper,fine bread crumbs,butter or beef fat
2c Sour cream
1/2lb Sliced mushrooms, sauted


Method
Cook onion in rendered kidney fat until wilted. Mix beef, veal, onion, bread, salt and little pepper. Knead well and chill. Wet hands and form mixture into balls the size of gold balls. Roll in crumbs and fry in butter or beef fat until brown all over. Remove and keep warm. Add sour cream and mushrooms to pan. Heat. Pour sauce over meat

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  Russian Zharkoye

Ingredients

300 g beef
5 ea potatoes
1 ea onion
2 tb butter
1 ea carrot
1 ea parsley root
1 ea celery root
2 ea garlic cloves
1 tb sour cream
2 tb chopped green dill and parsley
salt,ground,pepper


Method
Peel potatoes, wash, cut into cubes and fry in butter until light golden. Slice onion and fry in butter until golden. Cut carrot into small cubes and fry in butter. Cube beef and fry in butter until light brown. In a ceramic pot, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour over a little broth. Stew in the oven on average heat for 30 minutes. 10 minutes before, add sour cream and sprinkle with green. Serve Zharkoye with salad from fresh vegetables, pickles, sauerkraut and green

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